Château de BonhosteBordeaux Blanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Bordeaux Blanc from the Château de Bonhoste
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc of Château de Bonhoste in the region of Bordeaux is a powerful.
Wine flavors and olphactive analysis
On the nose the Bordeaux Blanc of Château de Bonhoste in the region of Bordeaux often reveals types of flavors of citrus, apples or green apple and sometimes also flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Bordeaux Blanc
Pairings that work perfectly with Bordeaux Blanc
Original food and wine pairings with Bordeaux Blanc
The Bordeaux Blanc of Château de Bonhoste matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of stuffed round zucchini, quiche with bacon and gruyère cheese or potato and bacon omelette.
Details and technical informations about Château de Bonhoste's Bordeaux Blanc.
Discover the grape variety: Garanoir
Intraspecific cross between Gamay and Reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From this same crossbreed, Gamaret and Mara were also born.
Last vintages of this wine
The best vintages of Bordeaux Blanc from Château de Bonhoste are 2013, 2018, 2016, 2014 and 2010.
Informations about the Château de Bonhoste
The Château de Bonhoste is one of of the world's greatest estates. It offers 11 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
